How to make Tomato Ketchup Recipe - Tomato sauce in homemade style.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर),

Cuisine : Mumbai

Course : Pickle Jams Chutneys

Tomato Ketchup

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Tomato Ketchup checkout Oven Roasted Tomato Chutney , Tomato Chutney , C , Tomato-Onion Chutney . You can also find more Pickle Jams Chutneys recipes like Bombay Duck Pickle, Mirchi Cha Thecha, Instant Onion Pickle, Onion Raita. Or try out these recipes from Mumbai Cuisine like Kachche Sabziyon Ki Biryani, Hazelnut Custard, Potato And Carrot Soup, Jain Sabudana Vada.

Tomato Ketchup Recipe Card

Tomato Ketchup
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Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking : Medium

Ingredients for Tomato Ketchup

  • Tomatoes 2 kilograms

  • Sugar 80 grams

  • Salt 10 grams

  • Acetic acid (glacial) 4 millilitres

  • Red chilli powder (deghi mirch) 1 gram

  • Ginger finely chopped 2 grams

  • Onion finely chopped 10 grams

  • Cloves 1 gram

  • Cinnamon broken 1 gram

  • Cumin seeds 1 gram

  • Black peppercorns 1 gram

  • Sodium benzoate 0.3 gram

Method

Step 1

Halve tomatoes, deseed and make a puree in a blender to get a yield of 1.2 kgs or else adjust the quantity of tomatoes used to make puree. Tie up cloves, cinnamon, green cardamoms, cumin seeds and peppercorns in a piece of muslin cloth to make a potli. Pour tomato puree into a deep pan.

Step 2

Place spice potli in it and cook on medium heat. Add finely chopped ginger and onion and continue cooking. Add one third of the sugar and stir. Add salt, red chilli powder and cook till the mixture reduces to one third of its original quantity.

Step 3

Add remaining sugar and continue to cook till water does not separate. To test pour a spoonful on a plate. If the water does not separate the right consistency has been reached. Mix sodium benzoate in a little water.

Step 4

Remove spice potli from the mixture, squeezing it to extract all the flavours. Strain the mixture through a strainer. Add acetic acid and sodium benzoate and mix well. Pour into dry and hot sterilized bottles taking care not to fill till the rim of the bottles.

Step 5

You can further pasteurize the filled bottles for thirty to thirty five minutes in hot water at 85°C to 88°C.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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